Cold beetroot soup with kefir for weight loss (168.1 kcal)

Classic beetroot soup is a close relative of the popular borscht. The recipe for a light and dietary beetroot soup involves a cold soup based on young beets. Unlike borscht, there is no cabbage here.

There are many different interpretations of beetroot soup: with the addition of spices, various vegetables and served hot. In this article we will look at whether beetroot can be on a diet, its features and preparation nuances. The following recipes will help add variety to your diet.

Hot beetroot soup

Ingredients:

• Beetroot – 700 g
• Green onion – 50 g
• Eggs – 2 pcs.
• Butter – 20 g
• Tomato paste – 20 g
• Vinegar or lemon juice – 20 ml
• Sugar – 5 g
• Sour cream – 80 g
• Black peppercorns – 3 pcs.
• Parsley – 4 sprigs
• Dill greens – 4 sprigs
• Water or broth – 2 l
• Salt to taste.

Boil the eggs hard. Peel the beets, grate them on a coarse grater, sprinkle with vinegar or lemon juice. Heat the oil in a frying pan, add the beets, tomato paste and pour in a little water or broth. Simmer until the beets are soft.

Pour water or broth into the soup pan, bring to a boil, add beets, pepper, chopped parsley and dill. Cook for 15–20 minutes. At the end of cooking, season with sugar and vinegar (or lemon juice). Place half a boiled egg into plates, pour in beetroot soup, season with sour cream and sprinkle with chopped green onions.

Beetroot soup classic

To prepare you will need:

one beet; four potatoes; two or three fresh cucumbers; three or four chicken eggs; two liters of kefir; one liter of mineral water. Process description:

1. First you need to cook the beets, eggs and potatoes. Remove the skins from the beets and potatoes.
2. Now move on to chopping. You can simply grate all the ingredients on a coarse grater, this will give the dish an interesting consistency and make it more tender.
3. Place the crushed ingredients in a bowl, pour kefir over them and let stand for a couple of minutes.
4. Next, pour in mineral water, mix everything, add salt if desired.

Are there any contraindications

Beetroot soup is an extremely healthy dish, but there are some restrictions on its use. Main contraindications:

1. Osteoporosis and susceptibility to it. The main ingredient of the dish, beets, interferes with the natural processes of calcium absorption.
2. Diabetes. Beetroot soup made from natural vegetables contains quite a lot of natural sugar.
3. Urolithiasis disease. Beets contain oxalic acid, which negatively affects the functioning of the body's excretory system.
4. Chronic diarrhea. The combination of vegetables in beetroot has a slight laxative effect.

Moderation should be observed in everything - 1-2 servings of beetroot per day are enough for healthy people.

Beetroot soup with meat

Here's what you'll need for this:

two or three beets; three or four chicken eggs; onion; dill greens; three cucumbers; approximately 400 grams of beef; three tablespoons of lemon juice (or a quarter teaspoon of citric acid); a tablespoon of sugar; about 1.5 liters of water; a teaspoon of salt; sour cream for dressing.

Process description:

1. First you need to cook the meat until fully cooked. Next, cut it into strips or cubes, but it is better across the fibers, not along them, so that the flesh is tender.
2. Cook the beets until tender, after peeling them. Next, cool it, grate it on a coarse or medium grater and return it to the cooled broth.
3. Hard-boil the eggs and either chop them using an egg slicer or cut them into small cubes with a knife. Cucumbers also need to be chopped. If the skin is very dense, it is better to cut it off.
4. Chop the onion and greens, mix with salt and mash in a bowl until the juice begins to release.
5. Place eggs, meat and cucumbers in beet broth with chopped beets, also add herbs and sugar.
6. Mix everything thoroughly, let the mixture brew and serve the dish!

What to eat with

Bright, aromatic beet soup is a self-sufficient dish on any table. The taste of beetroot can be supplemented with garlic sauce (you need to mix sour cream, chopped garlic clove, a little lemon juice and spices).

You can diversify the taste of cold soup with chopped herbs and rye bread croutons, pre-rubbed with garlic. You can also serve beetroot along with pies with meat or cabbage.

Serve classic beetroot soup with plenty of sour cream - it perfectly complements the taste of light vegetable soup.

Cold beetroot soup

Ingredients Beets – 400 g Potatoes – 150 g Fresh cucumbers – 200 g Radishes – 150 g Boiled eggs – 3 pcs. Dill, green onions - to taste Sour cream - 200 g Table vinegar 9% - 2 tbsp. spoons Salt - to taste

How to cook

1. Wash the beets, peel them (cut large ones into halves or quarters), and place them in 2 liters of cold water. Add salt, vinegar, bring to a boil and cook over low heat until soft.
2. Wash the potatoes and boil them in their skins until tender.
3. Remove the beets from the broth, cool the broth and beets. Grate the beets into long strips.
4. Wash the radishes and cucumbers, cut into thin slices, add to the beets.
5. Cool the potatoes, peel them, cut them into small cubes or cubes, and add them to the vegetables.
6. Add the cooled beet broth, bringing the beetroot to the desired thickness. Add salt to taste.
7. Pour the finished beetroot soup into plates, add quarters of hard-boiled eggs, sprinkle with chopped herbs, and add sour cream. Bon appetit.

Cold borscht in Polish

You already know how to cook beetroot soup with meat. For a change, try borscht with crayfish tails. Its energy value is 390 kcal. For 6 servings you will need:

• 1 liter of cold boiled water;
• 6 small boiled beets;
• 30 large crayfish;
• 3 boiled eggs;
• 6 cucumbers;
• 500 ml kefir;
• a bunch of dry and fresh dill, green onion feathers;
• allspice peas;
• sea ​​salt.

1. Pour a few (3-4) tablespoons of salt, allspice and dry dill into boiling water (about 3 liters). Place the crayfish in the boiling marinade and cook for half an hour.
2. Peel the root vegetables and grate them into a deep saucepan. Pour water and kefir there. If desired, add some salt. Cut the cucumbers and fresh dill into small pieces and add them there. Place the resulting mixture in the refrigerator for several hours.
3. When serving, add half an egg and five pieces of peeled crayfish necks to each plate. This beetroot soup with kefir will take its rightful place in your collection of dishes for the sultry heat.

Beetroot soup step by step

Ingredients:

Ingredients

Beetroot with tops 3 pcs. Potatoes, eggs, fresh cucumbers 2 pcs. Garlic 3 cloves Fruit vinegar 2 tbsp. Grated horseradish 1 tsp. Green onions Dill, parsley Sugar, salt, ground black pepper, mustard Sour cream

Preparation

• Peel the beet, cut into cubes, simply chop the tops.
• Pour a liter of water over the beets and add a tablespoon of vinegar. Let it cook.
• After half an hour, add beet tops and let it boil. Cool.
• Boil the potatoes in their jackets, peel and cut.
• Cut the cucumbers into cubes, chop the greens.
• Boil hard-boiled eggs, cool, chop.
• Put all the ingredients into the soup, add boiled water if necessary.
• Let it brew for 2-3 hours.
• Crush the garlic, add horseradish, sugar, and a little vinegar.
• Season the soup with garlic dressing and season with spices.
• Serve with sour cream.

What you need for cooking

The basis for preparing beetroot soup can be meat broth or beet broth. In both versions, the soup will turn out to be extremely healthy, light and nutritious for the body. The main component of the dish is beets, which are the most accessible and healthy vegetable. Young vegetables with a rich taste are best suited for this soup.

In addition to beets, you can add potatoes, herbs, boiled chicken eggs, bell peppers, and tomatoes to the soup. The listed components will make the taste of the cool soup rich, multifaceted and allow you to add variety to your usual dish.

Beetroot borscht

Ingredients:

• – meat 300g (pork / beef)
• – potatoes 2 pcs (medium)
• – 2 onions (small)
• – 1 carrot (large)
• – beets 1 piece (large)
• – tomato 1 piece
• – ketchup or tomato paste
• – greens (dill, parsley, onion)
• – spices (to taste)
• – garlic 2-3 cloves

Preparation:

1. The beginning of all beginnings, we make a broth) Place the meat in water, boil - over low heat and let it simmer for an hour (until ready). Don't forget to remove the foam! I also add bay leaves and peppercorns into the broth.
2. 5 minutes before the broth is ready, peel and chop the potatoes. Next, take the meat out to cool and add the potatoes. Now you can do the frying. To begin with, rub the cheesecake and cut the onion, throw everything into the frying pan and let it simmer. After 5-10 minutes, add the grated beets. Add boiling water so it doesn’t burn. Cut the garlic and add.
3. Next, take the tomato, cut it into four parts and scald it with boiling water to remove the skin. We cut it into cubes and throw it into our frying pan. Next add ketchup, about 2 tablespoons. Now let it simmer for 5 minutes.
4. Take the roast, pour it into the soup and bring to a boil. It should boil for no more than 2-3 minutes. Turn it off, add herbs, let it brew... Done!

Beetroot soup with chicken

Ingredients:

• chicken – 500 grams;
• onion – 1 piece;
• carrots – 1 piece;
• beets - 1 piece;
• potatoes – 2-3 pieces;
• tomato paste – 1 tbsp. spoon ;
• sunflower oil - for frying;
• sour cream - to taste;
• bay leaf - 1 piece

1. We will prepare hot beetroot soup. These soups are very rich in vitamins.
2. On the second day, the taste of cooked beetroot becomes even tastier and richer.
3. To prepare the soup, we take half a chicken, fill it with cold water and put it on the fire. When the broth boils, skim off the foam, add salt and cook until tender.
4. Finely chop the onion.
5. Chop carrots and beets into strips.
6. Place onions and carrots in a heated frying pan with vegetable oil and fry until golden brown.
7. Then add the beets and fry as well. When the beets are fried, add hot broth and tomato paste. Close the lid and leave to simmer over low heat until the beets are ready.
8. When the meat is ready, add the potatoes and cook for 5 minutes.
9. Then add the fried vegetables and cook until tender. At the end, add bay leaf and herbs.

Main conclusions

Beetroot soup is reminiscent of classic borscht, but it is distinguished by preferably cold serving and the absence of cabbage in the recipe. “Red” soup with reduced calorie content is perfectly refreshing on hot days. Beneficial features:

• characterized by a mild diuretic and laxative effect;
• due to plant fiber, it normalizes digestion processes;
• promotes active breakdown of fats in the body.

There are many beetroot recipes for a dietary and balanced diet. The finished soup goes well with sour cream, garlic sauce and rye toast.

Share your experience of preparing this dish. Which beetroot soup recipe do you like best?

Beetroot soup like in kindergarten

Required ingredients:

1.5 - 2 liters of broth; 1 beet (approximately 300 grams); 3 potatoes; 1 onion; 1 carrot; 1 teaspoon of tomato paste; 15 grams of vegetable oil; 1 teaspoon salt; 100 grams of sour cream for serving.

1. How to prepare beetroot soup: the same as in kindergarten.
2. Cook the beets until tender. There is no need to peel it (just rinse it thoroughly), cook it together with the peel, in plenty of water.
3. We cook broth: from any type of meat, but beef or chicken is considered dietary.
4. Cut raw potatoes into cubes.
5. Three carrots on a coarse grater or cut into cubes.
6. Cut one onion into small cubes.
7. Place the frying pan on the fire to heat up and pour vegetable oil into it.
8. Place chopped onion and grated carrots in a frying pan.
9. Add 2 tablespoons of broth there and fry everything until the vegetables are ready.
10. Then add tomato paste to the vegetables, mix everything and simmer for another 1 minute.
11. Place the chopped potatoes into the boiling broth and cook for 10 minutes.
12. Peel the boiled beets and cut into strips. After 10 minutes, add fried vegetables (onions and carrots), as well as chopped beets, to the potatoes.
13. Mix everything well and cook until tender. This will take approximately 10 – 15 minutes. If there is not enough salt, then add more salt.
14. Once ready, let the soup brew for its flavor to develop, and then serve.
15. Serve beetroot soup, as in kindergarten, with sour cream to make it even tastier. Sour cream can be added during cooking, but it’s better after it’s removed from the heat. The soup is very appetizing: its taste will instantly take you back to childhood.

How to choose beets

When choosing beets at the market or in a store, pay close attention to their appearance. Quality beets:

• must have a dense skin without minor signs of rot or other noticeable damage on the surface of the vegetable;
• the surface of the root crop looks uniform without irregularities and dents, the density is the same on all sides;
• has no cracks or cuts. You should not buy beets that begin to rot or have soft areas when pressed;

Note! If there are a lot of roots and leaves on the surface of the beets, it was stored incorrectly, or the technology for collecting root crops was violated.

Some varieties of this vegetable can have an elongated shape, reminiscent of a thick carrot. Root vegetables of any shape can be of high quality and tasty if properly prepared. Before adding beets to a dish, you should cut them and carefully examine the root crop “from the inside.” The pulp should be completely homogeneous, without damage or rot.

If you see black spots appearing, it is better not to eat such a vegetable. Also, do not remove rotten areas of root crops and use the remaining pulp in cooking (harmful bacteria quickly move inside the beets, remaining temporarily invisible to the eye in “healthy” areas).

Beetroot for the winter

Ingredients:

• 1 kg beets
• 350 g each of carrots, bell peppers, onions and tomatoes
• 70 ml vegetable oil
• 40 ml vinegar 9%
• 3 tbsp. Sahara
• 1 tbsp. salt

How to prepare beetroot soup for the winter in jars:

1. Peel and finely dice the onion, peel the beets, grate them on a coarse grater, and place these vegetables in a large saucepan.
2. Do the same as with beets with carrots and place in a saucepan.
3. Remove the stalk and seeds from the pepper, cut it into thin strips, put it in a pan, rinse the tomatoes, cut out the stalks, chop them into small pieces and add to the pan.
4. Pour sugar and salt into the pan, pour in the oil, stir, turn on medium heat, cover with a lid, bring the vegetables until their juices release, then increase the heat and, after boiling, cook for 25 minutes.
5. 5 minutes before the end of cooking, pour vinegar into the beetroot pot, put the hot dressing into sterilized jars, and cover with sterile lids.
6. Turn the jars of beetroot upside down for the winter and leave them in this position at room temperature for a day.
7. Happy preparations!

Is this soup possible on a diet?

Beetroot soup is ideal for the diet of people who are losing weight. It helps to correct excess weight, promotes cleansing and healing of the body with minimal calories. The beets included in the composition provide great benefits for digestion and metabolic processes in the body. Properties of beetroot in dietary nutrition:

• has a mild laxative and diuretic effect;
• due to natural vegetable fiber, it improves gastrointestinal motility;
• increases the body’s immune capabilities and prevents the development of vitamin deficiency during the diet;
• has a positive effect on fat metabolism, promotes the breakdown of excess calories;
• characterized by an alkalizing effect, normalizing the acid-base balance in the gastric cavity;
• cleanses the blood, helps prevent anemia;
• due to the large amount of plant fibers and microelements (potassium, magnesium, iron, etc.), maintains health during the diet;
• phytonutrients in vegetables have a pronounced antioxidant and anti-inflammatory effect, and prevent natural aging processes.

Note! The combination of vegetables in a classic beetroot soup tones the body, fills it with energy and vigor, which makes it easier to follow a diet.

Be sure to check out: Diet cabbage salad: the best recipes Safe cleansing: flax seeds for weight loss Kefir on a diet: are alternatives possible Proper castling: how to replace high-calorie treats and allergenic foods on a diet